This is an adaptation of a recipe I found--it was a huge hit with everyone here!
2 cups loosely packed crumbled cooked salmon (fresh or canned--remember to use non-farmed salmon so you can avoid the dyes)
1/2 cup saltine cracker crumbs
1/4 cup finely chopped onion
1/4 cup finely chopped cooked corn
1/4 cup mayonnaise
2 tablespoons chopped fresh thyme or 2 teaspoons dried
Dash Brigg's Liquid Amino Acids
salt and pepper to taste
1 large egg
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
2 1/2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 tablespoons (1/4 stick) butter
Combine first 7 ingredients in medium bowl and stir gently to blend. Season with salt and pepper. Mix in egg. Shape salmon mixture into patties, about 1/2 to 3/4 inch thick. Arrange on plate.
Combine mayo, lemon juice, and thyme in small bowl.
Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and saut� until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with sauce.